West Bend 5-6 QUART SLOW COOKERS Instruction Manual page 17

2 Cups
2 Cups
1 Tsp
1 Tsp
1 Cup
4
3 Cups
1 Tsp
1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid
hydrogenated shortening. Dust with flour and shake out excess. Set covered pot
on base and preheat at HI (#5) while mixing ingredients.
2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir
until ingredients are moistened. Add eggs one at a time, beating well after each
egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter
into pan. Place pan in pot.
3. Cover and bake at HI (#5) for 2 hours. Do not remove cover during this time. To
test for doneness at end of recommended baking time, insert a metal cake
tester in several places including center of cake. If cake tester comes out clean,
cake is done. If batter clings to cake tester, continue baking in 15-minute
intervals. Remove cake from pan and cool on rack. Frost with softened cream
cheese, if desired. Makes a 1½-pound cake.
2 10 oz.
3 Cups
1 11 oz
1 Cup
½ Cup
¼ Cup
1 Tbsp
½ Tsp
½ Cup
1. Place broccoli evenly in bottom of pot. Add ham, turkey or chicken
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in
small mixing bowl; stir to blend. Pour soup mixture into pot.
3. Place pot on base, cover and simmer at Med (#4) for 2 hours or LO (#3) for 3 to
4 hours until broccoli is fork tender. If desired, add almonds just before serving.
Reduce heat to Keep Warm (#2) for serving. Serve over toast or hot biscuits.
Makes 8 to 10 servings.
Carrot Cake
Flour
Sugar
Baking soda
Salt
Vegetable oil
Eggs
Grated carrots
Cinnamon
Cheese Curried Entree
Packages frozen chopped broccoli, partially thawed
(¾ pound) diced cooked ham, turkey or chicken
Can condensed cheddar cheese soup
Water
Salad dressing or mayonnaise
Finely chopped onion
Lemon juice
Curry powder
Slivered almonds, optional
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